vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Sherbet
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
843Calories
10 gProtein
202 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories843 kcal
Protein10 g
Carbohydrates202 g
Fiber0.2 g
Sugars202 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium61 mg
Potassium56 mg
Calcium29 mg
Iron0.7 mg
Magnesium9.3 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C6 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline77 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 232. The excerpt below is the record exactly as published.
Pineapple Sherbet. — Soak two table-spoonfuls of gelatine in enough water to cover it for two hours. Put in a saucepan one pint of water and one of granulated sugar; cook for five minutes. Meanwhile add a little hot water to the gelatine, and when it is dissolved pour over the prepared pine- apple with the hot syrup. When cold, turn into a freezer. Just before it be- comes stiff enough to take out the beater, add the white of an egg
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